Category: The best recipes

Healthy greens boxCouscous, mixed seeds, harissa, fetaCouscous, mixed seeds, harissa, fetaServes 2Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 378 19 Fat 25.9g 37 Saturates 5.8g 29 Sugars 2.6g 3 Salt 1.4g 23 Protein 11.9g 24 Carbs 26.1g 10 Fibre 4.1g -Of an adult& 39;s reference intakeIngredients½ a small head of broccoli1 handful of baby spinach½ a small bunch of fresh mint80 g couscous1 lemon1 handful of mixed seeds1 good pinch of ground cuminolive oil1 heaped teaspoon harissa50 g feta cheeseRecipe FromJamie MagazineBy Sarah TildesleyMethodChop the broccoli into 2 wedges, then cook in boiling water for 3 to 4 minutes, or until bright green and starting to soften.

Stilton & sprouting broccoli frittataWith zesty parsley saladWith zesty parsley saladServes 4Cooks In40 minutesDifficultySuper easyNutrition per servingCalories 317 16 Fat 26.7g 38 Saturates 9.2g 46 Sugars 1.5g 2 Salt 1.2g 20 Protein 17.6g 35 Carbs 1.8g 1 Fibre 1.8g -Of an adult& 39;s reference intakeIngredients200 g purple sprouting broccoliextra virgin olive oil½ a bunch of fresh flat-leaf parsley6 large free-range eggs50 g Stilton or other blue cheeseParmesan cheese1 knob of unsalted butterSALAD25 g pine nuts1 lemonRecipe FromJamie MagazineBy Jamie OliverMethodPreheat the oven to 220ºC/425ºF/gas 7.

Roasted grapes with cheeseSweet grapes, melted cheeses, crispy sageSweet grapes, melted cheeses, crispy sageServes 8Cooks In25 minutesDifficultySuper easyNutrition per servingCalories 240 12 Fat 14g 20 Saturates 9g 45 Sugars 21g 23 Protein 7g 14 Carbs 22g 8 Of an adult& 39;s reference intakeIngredients1 kg black grapes , on the vinea few sprigs of fresh thyme1 tablespoon golden caster sugarextra virgin olive oil1 splash of red wine vinegar50 g Westcombe Cheddar cheese75 g crème fraîche250 g Tunworth cheese (or any good Camembert-style cheese)1 bunch of fresh sageRecipe FromJamie MagazineBy Jamie OliverMethodWhen the temperature on your wood-fired oven has reached roughly 220°C (check with your thermometer) and the smoke and flames have died down, start cooking (or preheat your regular oven to 220°C/425°F/gas 7).

Serves 4Cooks In35 minutesDifficultySuper easyNutrition per servingCalories 316 16 Fat 15.1g 22 Saturates 9g 45 Sugars 5.7g 6 Salt -g 0 Protein 14.7g 29 Carbs 30.7g 12 Of an adult& 39;s reference intakeIngredients250 g feta cheese500 g mixed tomatoes1 handful of kalamata olives (stone in)200 g sourdough½ bunch of fresh basilolive oilRecipe FromJamie MagazineBy Elspeth MestonMethodPreheat the oven to 180ºC/gas 4.

Makes as much as you wantCooks In1 hour 5 minutesDifficultyNot too trickyNutrition per servingCalories 37 2 Fat 2.2g 3 Saturates 0.4g 2 Sugars 3.4g 4 Salt 0.5g 8 Protein 1.4g 3 Carbs 3.4g 1 Fibre 2.4g -Of an adult& 39;s reference intakeIngredientsfennel bulbscherry tomatoes1 pinch of caraway seedsolive oilRecipe FromJamie MagazineBy Laura FyfeMethodPreheat the oven to 160°C/325°F/gas 3.

Orlando Bloom& 39;s lamb shank tagineZingy fresh herb & olive saladZingy fresh herb & olive saladServes 4Cooks In3 hours 20 minutesDifficultyNot too trickyNutrition per servingCalories 881 44 Fat 43.9g 63 Saturates 15.3g 77 Sugars 12.7g 14 Salt 1.6g 27 Protein 83.8g 167 Carbs 40.6g 16 Fibre 4.

Makes 24Cooks In1 hour 25 minutes plus provingDifficultyShowing offNutrition per servingCalories 463 23 Fat 24.3g 35 Saturates 13.1g 66 Sugars 27.1g 30 Salt 0.6g 10 Protein 7.9g 16 Carbs 57g 22 Fibre 1.5g -Of an adult& 39;s reference intakeIngredients12 g sea salt80 g caster sugar16 g yeast8 large free-range eggs300 g strong flour280 g plain flour , plus extra if needed285 g unsalted butter , (at room temperature)vegetable oil , for greasingSHORTBREAD150 g unsalted butter75 g caster sugar , plus extra for sprinkling1 vanilla pod225 g plain flourCRÈME PATISSIÈRE250 g whole milk200 g double cream¼ of a cinnamon stick2 large free-range eggs80 g caster sugar30 g cornflourCRUMBLE500 g jar of mincemeat100 g plain flour50 g unsalted butter50 g demerara sugarRecipe FromJamie MagazineBy Ed LoftusMethodStart by making the brioche.

Serves 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 747 37 Fat 29.8g 43 Saturates 7.5g 38 Sugars 4.3g 5 Protein 55.7g 111 Carbs 64.6g 25 Of an adult& 39;s reference intakeIngredients2 limes300-350 g jasmine or basmati rice1-2 tablespoons sesame oil1 x 400 ml tin of light coconut milk250 ml organic chicken stock5-6 dried Bird& 39;s eye chillies400 g monkfish, from sustainable sources8 queen scallops , or 4 large scallops, from sustainable sources4 langoustines, cleaned, from sustainable sourceslow-salt soy sauceSPICE PASTE2 thumb-sized pieces of ginger4 cloves of garlic2 fresh sweet mild red chillies2 lemongrass stalks½ bunch of fresh coriander8 kaffir lime leaves1 teaspoon sweet chilli powder2 tablespoons groundnut oilRecipe FromJamie MagazineBy Jamie OliverMethodTo make the spice paste, peel and chop the ginger and garlic, then chop the chillies, lemongrass and coriander, including the stalks.

Christmas day gravyFinished with a splash of boozeFinished with a splash of boozeServes 12Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 67 3 Fat 2.6g 4 Saturates 0.7g 4 Sugars 3.6g 4 Salt 0.1g 2 Protein 4g 8 Carbs 7g 3 Fibre 1g -Of an adult& 39;s reference intakeIngredients1 x veg trivet , (see Jamie’s easy turkey recipe)2 heaped tablespoons plain flour1.

Rice & lentil-stuffed auberginesServes 4Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 302 15 Fat 14.8g 21 Saturates 4.4g 22 Sugars 20.8g 23 Salt 0.9g 15 Protein 9.7g 19 Carbs 35.5g 14 Fibre 6.3g -Of an adult& 39;s reference intakeIngredients2 large classic aubergines3 cloves of garlic1 onion1 bunch of fresh dillolive oil2 teaspoons ground cumin100 g cooked brown basmati rice150 g cooked green lentils50 g raisins80 g feta cheeseSweet tomato sauce400 g tin of chopped tomatoes1 clove of garlic2 tablespoons extra virgin olive oil1 tablespoon caster sugarRecipe FromJamie MagazineBy Joss HerdMethodSlice the aubergines in half lengthways through the stalk, then peel and finely chop the garlic and onion.

Ham & leek quicheSprouting broccoli, thyme & filo pastrySprouting broccoli, thyme & filo pastryServes 6-8Cooks In1 hour 10 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 290 15 Fat 13.6g 19 Saturates 5.6g 28 Sugars 4.5g 5 Protein 14.8g 30 Carbs 25.5g 10 Of an adult& 39;s reference intakeIngredients2 leeks1 shallot8 sprigs of fresh thyme60 g higher-welfare smoked ham10 g unsalted butter200 g sprouting broccoli1 tablespoon olive oil3-4 sheets of filo pastry , (170g)3 large free-range eggs300 ml semi-skimmed milk75 g strong mature CheddarRecipe FromJamie MagazineBy Kate McCulloughMethodPreheat the oven to 180°C/350°F/gas 4.

Sweet potato, chickpea & spinach curryServes 6Cooks In1 hourDifficultySuper easyNutrition per servingCalories 371 19 Fat 15.4g 22 Saturates 5g 25 Sugars 17.9g 20 Salt 0.7g 12 Protein 10.5g 21 Carbs 49.9g 19 Fibre 10g -Of an adult& 39;s reference intakeIngredientsolive oil2 red onions3 tablespoons rogan josh paste1 fresh red chilli3cm piece of ginger1 bunch of fresh coriander3 sweet potatoes1 x 400 g tin chickpeas8 ripe tomatoes or 1 x 400g tin chopped tomatoes1 x 400 ml tin light coconut milk400 g pre-washed spinachRecipe FromJamie MagazineBy Phillippa SpenceMethodHeat 2 tablespoons of oil in a large saucepan over a medium heat.

Pork, spring green & black bean stir-fryServes 4Cooks In15 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 245 12 Fat 11.3g 16 Saturates 2.8g 14 Sugars 5.7g 6 Protein 25.3g 51 Carbs 10.5g 4 Of an adult& 39;s reference intakeIngredients2 tablespoons shaoxing wine or dry sherry1 tablespoon light soy sauce , plus extra to serve1 teaspoon caster sugar2 teaspoons cornflour4 x 100 g higher-welfare pork shoulder steaks2 cloves of garlic5cm piece of ginger1 bird& 39;s-eye chilli5 spring onions400 g spring green vegetables, such as asparagus, tenderstem or purple sprouting broccoli, mange tout, sugar snap peas1 tablespoon fermented black beans2 tablespoons groundnut oilRecipe FromJamie MagazineBy Alice HartMethodAt least 30 minutes before cooking, or even the day before, mix together the shaoxing wine or sherry, soy sauce, sugar and cornflour in a bowl.

Serves 4Cooks In10 minutesDifficultySuper easyNutrition per servingCalories 255 13 Fat 16.4g 23 Saturates 4.7g 24 Sugars 11.1g 12 Salt 1.7g 28 Protein 15g 30 Carbs 11.6g 4 Fibre 0.5g -Of an adult& 39;s reference intakeIngredients4 large (about 80g each) or 8 small pickled herrings , from sustainable sources1 x 150 ml tub of soured cream1 bunch of fresh chives (30g)1 small red onion , peeled and very finely choppedfish roe , optional1 lemondill flowers , optionalRecipe FromJamie Does.

Makes 8Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 250 13 Fat 10.5g 15 Saturates 5.3g 27 Sugars 11.4g 13 Salt -g 0 Protein 4.5g 9 Carbs 36.7g 14 Of an adult& 39;s reference intakeIngredients80 g unsalted butter , (cold)20 g dried cranberries1 orange250 g self-raising flour , plus extra for dusting30 g golden caster sugar70 g leftover christmas pudding or cake (any icing or marzipan removed)1/2 tesapoon mixed spice1 large free-range egg4 tablespoons semi-skimmed milk , plus extra for glazing1 tablespoon treacleRecipe FromJamie MagazineBy Phillippa SpenceMethodPreheat the oven to 200ºC/gas 6.

Makes 3 x 500ml jarsCooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 72 4 Fat 7.3g 10 Saturates 2g 10 Sugars 0.1g 0 Salt 0.3g 5 Protein 1.4g 3 Carbs 0.1g 0 Fibre 0g -Of an adult& 39;s reference intakeIngredientsMARINATED FETA300 g feta cheese1 lemon3-4 sprigs of fresh thyme210 ml extra virgin olive oilSPICED OLIVES1 tablespoon coriander seeds1/2 lemon320 g mixed black and green olives (stone in)1 dried red chilli2 fresh bay leaves250 ml extra virgin olive oilMARINATED PEPPERS3 red peppers4 cloves of garlic2 sprigs of fresh rosemary4 tablespoons red wine vinegar150 ml extra virgin olive oilRecipe FromJamie MagazineBy Georgina HaydenMethodStart by sterilising three 500ml jars.

Helen’s Mediterranean pieSimple, affordable recipes for complementary feedingSimple, affordable recipes for complementary feedingServes 4Cooks In45 minutesDifficultySuper easyIngredients1 kg potatoes80 ml milk1 small onion1 red pepper1 courgette2 tablespoons olive oil1 clove of garlic1 teaspoon bouillon powder , optional1 x 400 g tin of chickpeas1 x 400 g tin of chopped tomatoes1 teaspoon dried mixed herbs25 g sunflower seedsMethodScrub and dice the potatoes.

Makes 24Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 88 4 Fat 6g 9 Saturates 2.9g 15 Sugars 5.8g 6 Salt 0g 0 Protein 1.4g 3 Carbs 6.6g 3 Fibre -g -Of an adult& 39;s reference intakeIngredients40 g mixed dried cherries or candied orange peel70 g sugar20 g unsalted butter2 teaspoons plain flour60 ml crème fraîche50 g flaked almonds30 g mixed seeds , such as sunflower, sesame, poppy seeds150 g dark (70 ) or milk chocolateRecipe FromJamie MagazineMethodPreheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.

Helen’s sweet potato & red pepper stewSimple, affordable recipes for complementary feedingSimple, affordable recipes for complementary feedingMakes 400gCooks In1 hourDifficultySuper easyIngredients1 small sweet potato (150g)1 small onion1 carrot1 small red pepper3 sprigs of fresh flat-leaf parsley½ tablespoon olive oil1 x 400 g tin of chopped tomatoes60 g frozen peasMethodPeel and dice the sweet potato.

Jamon-wrapped cod with borlotti bean stewServes 6Cooks In2 hours 10 minutesDifficultyShowing offNutrition per servingCalories 445 22 Fat 17.5g 25 Saturates 3.1g 16 Sugars 5.1g 6 Salt 2.7g 45 Protein 43.7g 87 Carbs 29.7g 11 Fibre 7.1g -Of an adult& 39;s reference intakeIngredients400 g dried borlotti beans , or 1 x 400g tin of borlotti beans2 red peppers3 cloves of garlic250 g kale½ a bunch of fresh flat-leaf parsley200 g coarse breadcrumbs1 tablespoon smoked paprikaolive oil15 thin slices jamón ibérico or prosciutto900 g rectangular-shaped fillet of cod , skin off and pin-boned boned, from sustainable sources4 fresh bay leavesRecipe FromJamie MagazineBy Andy HarrisMethodIf using dried, soaked borlotti beans, drain them in a colander and place in a large saucepan.